Turkish spinach and lentil soup, known in Turkey as "Ispanaklı Mercimek Çorbası," is a traditional preparation that reflects the richness of Ottoman cuisine, where legumes and fresh vegetables are combined to create nutritious and comforting dishes. This soup has traveled through time and regions, adapting to different palates. In various Latin American countries, this type of soup is simply known as lentil soup with vegetables, although the inclusion of bulgur and certain seasonings give it a distinctive touch that harkens back to its Turkish roots. Furthermore, in some parts of Latin America, it may be found under similar names such as lentil soup with spinach or lentil broth with vegetables, although the preparations vary. Its origin is deeply linked to the Mediterranean and Turkish diet, where ingredients like bulgur and spices play an essential role in providing flavor without losing nutritional balance.
Turkish spinach and lentil soup
How to Make Turkish Spinach and Lentil Soup
Ingredients: Lentils, fat-free beef broth, salt, olive oil, onions, cayenne, bay leaves, bulgur, fresh parsley, tomatoes, tomato paste, dried rosemary, salt and pepper, spinach, parsley.
Rinse the lentils and bring them to a boil in the beef broth. Reduce the heat and let simmer, covered, for 40 minutes.
Meanwhile, heat the olive oil in a heavy soup pot. Sauté the onions until translucent.
Add the garlic, cayenne, bay leaves, and bulgur. Stir the mixture over medium heat until the onions and bulgur are lightly browned.
Incorporate the parsley and tomatoes. When the tomatoes start to release their juice, gently add the tomato paste.
Pour the lentils with their liquid into the pot with the onions and bulgur. Let the soup boil for 15 minutes.
Add the rosemary, salt, and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water, or tomato juice.
Remove the bay leaves. Just before serving, add the fresh spinach and let it wilt in the hot soup.
Garnish with more fresh parsley. Toast the bread on both sides, rubbed with a cut garlic clove and drizzled with olive oil to serve on the side.
Ingredients (15)
- Lentils
- Fat-free beef broth
- Salt
- Olive oil
- Onions
- Cayenne
- Bay leaves
- Bulgur
- Fresh parsley
- Tomatoes
- Tomato paste
- Dried rosemary
- Salt and pepper
- Spinach
- Parsley
Instructions (31 steps)
- 1 Rinse the lentils
- 2 Bring them to a boil in the beef broth
- 3 Reduce the heat and let it simmer
- 4 covered
- 5 for 40 minutes
- 6 Meanwhile
- 7 heat the olive oil in a heavy soup pot
- 8 Sauté the onions until they are translucent
- 9 Add the garlic
- 10 cayenne
- 11 bay leaves
- 12 and bulgur
- 13 Stir the mixture over medium heat until the onions and bulgur are lightly browned
- 14 Incorporate the parsley and tomatoes
- 15 When the tomatoes start to release their juice
- 16 gently add the tomato paste
- 17 Pour the lentils with their liquid into the pot with the onions and bulgur
- 18 Let the soup boil for 15 minutes
- 19 Add the rosemary
- 20 salt
- 21 and pepper to taste
- 22 If the lentils and bulgur have absorbed too much liquid
- 23 add more broth
- 24 water
- 25 or tomato juice
- 26 Remove the bay leaves
- 27 Just before serving
- 28 add the fresh spinach and let it wilt in the hot soup
- 29 Garnish with more fresh parsley
- 30 Toast the bread on both sides
- 31 rubbed with a cut garlic clove and drizzled with olive oil